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I don’t think I’ve met one person who doesn’t love pumpkin roll, and I have been seriously missing it since going vegan. It took a good bit of tinkering to wrangle this recipe, but now it's back in my arsenal, I’m out of for (fake) blood this Halloween!

-Preheat oven to 375 F.-Combine the pumpkin, sugar and flax gel.-Add the baking powder, baking soda, cinnamon, ginger, nutmeg and salt; mix until smooth.-Add the flour and mix until smooth.-Line a 9”x15” (lipped) baking pan with wax paper; lightly grease the wax paper and dust with flour. This will help keep the cake from sticking, so make sure you grease and flour the sides too.-Pour batter into the pan and spread evenly with a spatula.-Bake for 13-15 min or until the cake is firm and springs back when you press down gently with your finger. Remove from the oven and let cool for 5-10 min.-Generously dust a smooth kitchen towel with the ¼ C. powdered sugar.-Place cake face-down onto towel and carefully peel off the wax paper. -Roll into shape with the towel and put back into the fridge until the filling is ready.-For the filling, combine the cream cheese, butter, vanilla extract and sifted powdered sugar with a hand mixer until creamy.-Unroll the cake from the towel, spread filling evenly and roll as tightly as you can without displacing too much filling in the process. -Dust with additional powdered sugar (optional)

*NOTE: Using store-bought vegan cream cheese (particularly Tofutti) will result in a runnier filling.